Dairy Free S’mores Pie

GUYS! HI! HI HI HI HI HI! I have something very important to say… S’mores Pie. Yes, I said it. I made a S’MORES PIE.

I almost sprained my fingers typing out this post because I’m so damn excited to share the recipe with you. It’s freakin’ legendary.

Thanks to Immaculate Baking Co. for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone.

There’s really nothin’ much better than this S’mores Pie.

It’s like a S’mores x 10294.75

It’s like a S’mores reloaded.

From the comforting graham cracker crust to the decadent, silky smooth chocolatey filling, to the from-scratch, cloud-like marshmallow fluff topping, you’ll find it hard (read: impossible) to say “no” to another bite.

This is a seriously show-stopping dessert. I brought out the big guns (aka my kitchen blow torch) and toasted the heck out of that mallow! I mean, just look at that crisp-on-the-outside-gooey-on-the-inside marshmallowy goodness! Now get ready to look under the hood:

Awwww yeahhhh. We’ve got a buttery and delicious graham cracker crust, a rich and creamy dairy-free chocolate filling, and a refined sugar-free marshmallow fluff topping. And what I consider to be happiness slipped in there too.

Can you say, “YUM!” for me? My mouth may or may not be completely full of this delicious pie… *blushes*

Place a double boiler over medium heat with about 2” of water. In the top portion of the double boiler, whisk together the erythritol, cocoa powder, corn starch, and just a splash of the coconut milk, until completely smooth. Then whisk in the remainder of the coconut milk. Whisk occasionally.

When the water in the double boiler starts to boil, whisk the mixture constantly. It should seem like it’s not going anywhere for a while, then it will thicken quite suddenly. When this happens, turn off the heat but keep whisking the mixture over the double boiler for ~1 minute, or until it’s thick like a pudding.

Remove the top portion from the double boiler and whisk in the vanilla extract.

Add the chocolate and let sit for 1 minute. Whisk until completely smooth. Pour the mixture into the pie crusts and let cool at room temperature for ~2 hours. Cover with plastic wrap touching the surface of the filling. Refrigerate overnight.

For the Topping:

In a stand mixer fitted with a whisk attachment, add the egg whites and turn on high speed.

In a small saucepan over medium-high heat, add the agave nectar. Add a candy thermometer and cook until it reaches 160 degrees Fahrenheit. While that is heating on the stove, add the erythritol and salt to the whipping egg whites.

When the agave reaches 160 degrees, remove it from the heat and add it to the whipping egg whites in a VERY SLOW AND STEADY STREAM along the side of the bowl. Whip on high for 6 minutes total, adding the vanilla paste in the last minute. Mixture should be firm, thick, white, and glossy.

Spoon or pipe the mixture over the pies, then toast with a kitchen torch. Serve immediately.

Recipe Notes

You can try subbing the granulated erythritol with a granulated sweetener of choice (like organic cane sugar) if you like!

I’ve been making S’mores Pie for years now. The first time I ever made one was in 2011 during my freshman year in college! Since then, I’ve made plenty of variations.

Ok so you can sub brown sugar for sucanat, do you think I could sub granulated erythritol too? All I can seem to find is just 100% cane sugar. I am making this for a thanksgiving get together but I’m also trying to watch my sugar intake. What’s a girl to do? lol Also, can I add extra vanilla in place of the paste? I can only find this online as well and the order won’t show up in time. If not this, then I’m bringing you pecan pie instead 🙂 Thanks for being our test kitchen Jess!

Yup, brown sugar can replace the sucanat and cane sugar for the erythritol… but you can use all brown sugar if you like, it will just increase the calories and sugar in the recipe.
You can also use vanilla extract instead of the vanilla paste 🙂
Have an AMAZING Thanksgiving!
-Jess

I haven’t tried this recipe using vegan protein powders so I can’t be sure. If you try it out, just note that vegan protein powders absorb a lot more liquid than whey, so you’ll probably need extra liquid. 🙂

Hey, I was noticing this awesome vegan recipe (per your permanent buttons on the side) but then noticed it has whey and eggs (which are, as you know, not vegan). I just pinned a lot of stuff from this website only to find out that it’s not vegan. Why do you have those permanent buttons on the side that says vegan, sugar free, etc and not follow it? It’s a little misleading.

The sidebar is static — it stays the same no matter what page or recipe you’re looking at. Those buttons are kinda like a quicker way to find gluten free recipes, or vegan recipes, etc. If you’re looking for vegan recipes, click the vegan button and alllll those recipes are vegan! 😀
The tags for this particular recipe are found beneath the recipe’s title (gluten free, high fiber, high protein)
-Jess

Right, but if you read my comments I mentioned specifying that. You could have a header over them because a lot of bloggers have those buttons to give a quick rundown of what their blogs are about, which is what I thought was happening here. It was just a helpful suggestion for any future people that might be interested in your blog. 🙂

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Welcome to Desserts With Benefits®! My name is Jessica and there’s a good chance I’m eating cake as we speak (healthy cake, of course)! Here at DWB, we use good-for-you ingredients to make balanced treats we can feel good about eating. (Read More »)

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